Creamy Butternut Squash Soup – a delicious recipe with Butternut, Garlic, milliliters Milk, milliliters, milliliters, Rosemary. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Peel and clean the squash, cut in half lengthwise, remove the seeds and cut it into pieces (no shape in particular, it will all go to the blender anyway). Put squash in a large pot with your garlic. Start cooking it on medium heat for a few minutes. Then add the milk, the cream and the stock. Stir it. Add the rosemary and the salt. Let it cook for about 40-45 minutes on a medium heat. Then check to make sure that your squash is cooked enough, otherwise cook it for a few more minutes. Then use your blender or hand blender to puree your soup. If you blend in a standard blender, make sure to only fill the canister about halfway full for each batch. If you fill it too full, the steam may cause it to explode. Once pureed to your liking, it's ready to serve.
443
kcal
Calories
45
g
Fat
7
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 Butternut Squash, 4 cloves Garlic, Peeled, 250 milliliters Milk, 250 milliliters Heavy Cream, and more.
Yes, Creamy Butternut Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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